Contact

Hi Friend!

If you have a question about a specific recipe, please leave your question in the comments below that recipe, as others might benefit from the answer as well.  We will answer as soon as we can.

For other inquiries, please email customerservice@old-mill.com.  Thank you for your input!

 

45 thoughts on “Contact

    1. Your request reminded me of the Preston County Buckwheat Festival that I attended each year while I was at Virginia Tech! We’d have as many “Buckwheat Cakes” as we could hold in the Kingwood Fire Department hall. I was excited to find the recipe on their website: http://www.buckwheatfest.com. I’m posting their recipe right now on oldmillkitchen.com. Thank you for the warm, wonderful memories!

  1. I visited your Old Mill Store and I bought a pack of your Mulling Spice. Attached to the packet was a recipe for punch. I lost the attachment! The recipe was different from the one on the back of the pack of Mulling Spice. I think you added ginger ale or sparkling cider. Can you please help me? The samples of the punch in the store were delicious.

  2. I have a 10oz.jar of Vidalia onion jelly and was wondering do I mix cream cheese with it to make a dip? What can I make with the jelly ?

  3. We were at the Pottery House today, and had chipotle ranch with chicken quesadilla wrap (we think that’s what it was). The chipotle ranch was wonderful. Can you give the recipe for that?

      1. Hi, I talked to the cafe and you can try: add 2 1/4 to 2 1/2 teaspoons ground chipotle powder and 1/4 teaspoon garlic powder to 1 cup of your favorite ranch dressing. Let it refrigerate for at least an hour before you use it! You can buy the ranch dressing at the Farmhouse Kitchen at The Old Mill Square, or you can purchase online at old-mill.com. Please let me know how it works!

    1. Hello, I believe there are many options at both The Old Mill Restaurant and The Pottery House Café and Grill here at The Old Mill Square. However, the food would still be prepared in a kitchen that cooks with eggs. Does that answer your question? Regards, Debby

  4. Hello. I was wondering if you can tell me how the city ham is prepared in the restaurant. We were there on vacation this past week and I ordered the city ham for dinner and OMG it was amazing!! It was the best ham I have ever tasted! I know it was grilled but the flavor was over the top delicious!! I loved everything I had that evening. And my husband is still raving about the wonderful ribs he ate. So any info on the ham or even the ribs would be so appriciated! Thank you, Lisa

    1. Hi Lisa, I’m going to try to find out how to make the ham and ribs for you, and I’ll post. Meanwhile, I’m adding another ribs recipe to the blog site tonight! Thanks for writing!

  5. We visit the Old Mill and the Café often. Could I get the recipe for the yummy butter you serve with the corn fritters. We LOVE them. Thank you for the corn fritter recipe. Best food in the Smokies!

  6. I was at your store this past weekend and bought your hot pepper jelly after trying your dip could I please have the recipe to make it? Thanks

  7. Thanks Debby I appreciate it…I’ve bought this jelly several times and always forgot to write the recipe down…it’s right beside the dip

    1. Hi Claudia,
      I’m sorry I didn’t see these; have been covered up in 2 weeks of photography for the holiday catalog. I’m asking the store manager now and will let you know asap!

    1. Claudia, I was sure that I sent this, and now find that I didn’t. This is from the Farmhouse Kitchen director: 1/2 jar of pepper jelly to 1 ( 8 oz) softened cream cheese. Beat the cream cheese until creamy and no lumps. Add jelly and continue to beat until smooth.

  8. Debby the recipe for the hot pepper dip should probably come from the Old Mill General Store since that’s where I bought the jelly after tasting the dip, could you check with them please?

  9. I have lost the recipe using your sausage ball mix and canned sweet potatoes to make sausage balls. It was in several of your catalogs that I received in the mail.

    Help, I loved that recipe.
    Thanks. Barbara

    1. Here you go: Sweet Potato Sausage Balls

      3 cups Old Mill Sausage Ball Mix
      1 cup mashed sweet potatoes (15 oz. canned, drained is fine)
      1 lb. sausage
      2/3-1 cup water or buttermilk

      Combine and mix all ingredients well. Roll into balls and place on greased baking sheet. Bake at 350 degrees for approximately 15-18 minutes, turning once during baking cycle. Makes approximately 65-75 balls. May also halve recipe and freeze until time to bake or may bake and freeze and then warm at time of serving.

  10. I would like the pecan pie cheesecake recipe. I have missed place little small recipe slip I was handed back in August 2015. Please email it to me. Thank you,
    Lavonda Nicholson

    1. Hi Lavonda,
      Here’s what you do: Preheat oven to 350°. Beat 12 oz. softened cream cheese with 3/4 cup sugar, 1 egg, and 1 teaspoon vanilla. Pour into a pastry-lined 9-inch piecrust. (frozen or refrigerated pie crust is fine). Prepare the Pecan Pie Mix according to directions; pour over the cream cheese mixture. Bake until set, 50 to 55 minutes.

      Enjoy!

  11. We bought a slice of the almond joy pie and the peanut butter pie last week, wonderful. Could you share the recipes? Thanks

  12. We purchased the pecan pie in a jar and got a recipe for the pecan pie cheesecake bars lost it. Is there anyway to get the recipe.

    1. Hi Hilary,
      Here’s what you do: Preheat oven to 350°. Beat 12 oz. softened cream cheese with 3/4 cup sugar, 1 egg, and 1 teaspoon vanilla. Pour into a pastry-lined 9-inch piecrust. (frozen or refrigerated pie crust is fine). Prepare the Pecan Pie Mix according to directions; pour over the cream cheese mixture. Bake until set, 50 to 55 minutes.

      Enjoy!

  13. Oh my! You served the most delicious vegetable quiche with an almond topping when I dined at the Old Mill last week. I’ll rename my firstborn after you if you’ll share the recipe!

  14. desperate to find your recipe four Corn Chowder. Been to your restaurant on several occasions….. Brought your Corn Chowder mix…..but now want to have ago on my own….many thanks…. Alison xx

    1. Hi Alison,

      If you’ll hit the search icon at the top of the homepage and type in Old Mill Corn Chowder, you’ll find a great recipe for it!

  15. on the corn chowder it says cook until done. i’m not a good cook. can you tell me what heat and about how long?
    thank you

    1. Nancy,

      The corn chowder takes about 15 minutes to cook. Bring it to just under a boil; you’ll see a few bubbles start to form. Turn the heat down to low or medium-low to keep it from boiling and therefore sticking to the bottom of the pan. Be sure to stir often!

  16. Please send your cornbread and sausage casserole recipe, we tasted while in store over Christmas…had the recipe and can’t find it !
    Thanks!!!

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